Students from the Bachelor of Business Food Entrepreneurship program offered in Le Cordon Bleu Adelaide recently attended the national 2017 Olive Exposium (OE17).
The expo, hosted at The Olive Centre, located in the beautiful McLaren Vale and home to Australia’s oldest olive growing trees dating back to 1837, looked at the latest issues facing the industry while talking with growers, researchers, retailers, suppliers, culinary experts and independent industry professionals.
The OE17 provided a forum to take on some of the biggest issues faced by the olive industry and look at how to overcome the challenges these propose to people involved in the industry in practical, efficient and economically viable ways.
Dr Roger Haden - Olive Oil and Gastronomy
Le Cordon Bleu Australia’s Dr Roger Haden was invited as a guest speaker for the day, to share his knowledge and demonstrate how to harness the gastronomic science of olive oil. Providing the producers an insight to transforming their product(s) and offer their consumers an unparalleled “olive oil” experience in their tasting room or restaurant.
Dr Roger Haden also showed the audience a video demonstrations on how to use Molecular Gastronomy to make things such as Olive Oil Caviar.
Students partake in a unique Olive Oil Tasting
Students from the Food Entrepreneurship degree were provided with a unique tasting experience sampling the recently awarded 2016 Worlds Best Olive Oil - Venta del Baron from Spain. Each of the students were given a special olive oil tasting glass which has been specially handcrafted for organoleptic analysis of olive oil and detecting faults in olive oil. Students enjoyed the workshop which strengthened their knowledge of olive oil and how to taste.